Search Results for 'old amish style summer sausage'

[Rick]

Some pics of my homemade Bologna and SS. I like using the old style Amish cloth bags.

These use cure #1

Summer Sausage

Vac sealed and freezer paper wrapped for Sept.

Ole Amish style sweet bologna, Lancaster County PA Style.

In the smoker with apple smoke.Getting happy apple smoke.

[Paul]

Well looks like a lot cheaper than casings too! I know i can get the non bleached for 2.00 a yard or under. Are these suitable for dry cure too? I can imagine it as a good way to make gifts also. Small chubs and such of salmi , trail, and such. And i like the idea of a better smoke too!

[Rick]

quote viper1025″ post=6168:

Like the looks of that Rick. Whats the pros and cons between them bags and casings?

Paul

The cloth casings will let more smoke penetrate. Not really found any cons yet except sewing them…lol

[Paul]

Like the looks of that Rick. Whats the pros and cons between them bags and casings?

[Rick]

Jim

I run temps with my PID from 130 thru 170

[Jim]

Wow Rick that looks really tasty. What air temp do you usually run in your smoker?

[Rick]

Decided to nix the pepperoni for now and go traditional Amish SS

Cured, mixed and ready for stuffing/Smoking later.

Going with un bleached muslim cloth bags.

3 diff sizes even 😀

Hang at room temp for an hour or so before smoking.

Sorry i forgot to take pics of the chubs smoking.

Here are the chubs as of this morning. Left hang in smoker all night to cool.

Cloth bag peels good. Good color, smoke good to the skin.

Looks good, taste is great.